NZ Woman's Weekly
Recipe – Wasabi pikelets and salmon with lime and cucumber salsa

Recipe – Wasabi pikelets and salmon with lime and cucumber salsa

  • Meal Type

    Fish
  • Courses

    Entrée

These light and fluffy pikelets have added zing with a dollop of wasabi. Use the lime flesh to make the zesty salsa, perfect at cutting through the rich salmon.

Makes 26-30

  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp coriander, chopped
  • 1 egg
  • ¾ cup full cream milk
  • 2 tsp wasabi paste
  • Oil for frying

Salsa:

  • 2 medium limes, peeled, flesh diced
  • ¼ cucumber, seeds removed and finely sliced
  • 1 tsp capers, finely chopped, plus whole berries to serve
  • 1 tbsp parsley, chopped
  • 2 tbsp olive oil
  • 200g hot smoked salmon

1 Sift the flour, baking powder, soda and salt into a medium bowl. Stir in the coriander, then whisk in the combined egg, milk and wasabi paste.

2 Heat a small amount of oil in a nonstick pan. Add small spoonfuls of the pikelet mixture and cook on both sides until golden and puffed. Drain on paper towels.

3 Combine salsa ingredients and season to taste. Top each pikelet with salsa and flakes of smoked salmon. Serve with a pinch of salt and caper berries.

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